Please could I have your best ideas for using up old bread

It used to get toasted here, but toast is my worst binge food, so I've stopped toasting it FTB. What do I do with all the old crusts though? (I'm the only one here who would even consider eating a crust DH is the worst)

You don't have to totally cover a dish with plain breadcrumbs (weiner schnitzel, chicken kiev), you could do a herb crust instead so you get to incorporate all sorts of interesting flavours (herbs, chopped seeds or nuts, garlic, lemon zest)

You can use the breadcrumbs for when you make meatballs or homemade fish fingers. If you cut into larger cubes, fry in garlic of whatever ( bit of chilli paste) you can freeze and use as croutons in salads, soups etc.

And I mostly keep old bread and make a stash of breadcrumbs. I freeze the old ends in one bag and then when I've got enough to make it worthwhile getting the processor out, then I defrost them and whizz them up. Then bung back in the freezer.

Crispy pesto chicken - breadcrumbs with good handful of grated parmesan and some cooked bacon lardons, top raw chicken, bake in oven 30min, with sauce of warmed creme fraiche with a tbsp or so of pesto.

[http://uktv.co.uk/food/recipe/aid/516560 Chicken with ciabatta and parma ham crust] - this is a truly lovely recipe, I've used normal non-Ciabatta breadcrumbs and can't taste the difference. only thing to note with this is sometimes I've had to give it a little longer in the oven than 60min.

Chicken schnitzel (brilliant way to make one chicken breast feed 2-3 people!) and garlic alioli (mayo and a squeeze of pureed garlic in a tube!).

Fish in breadcrumbs - dust white fish fillet in flour, dip in egg and then into breadcrumbs, repeat the egg and breadcrumb step, spritz some oil and then bake for 15-20min (Weight Watchers recipe - so good for those January resolutions! Altho' we usually have with chips!)

Parmesan crusted roasted parsnips - Par-boil parsnips, while still steaming toss in some breadcrumbs and parmesan. Roast in some hot oil for 30-40min.

Break the bread up into pieces, and put in a low temperature in the oven to toast off. When it's nice and brown, take it out to cool off, and put into the food processor, or hand grinder (my mum uses this as an old Hungarian tradition). Voila.....breadcrumbs for schnitzel, fish cakes, chicken goujons etc.

No need to freeze, they'll keep in a container like a lunchbox forever, like shop bought breadcrumbs.